Bow-Thai Chicken - cooking recipe

Ingredients

7 1/2 ounces uncooked bow tie pasta (farfalle 3 cups)
1/8 teaspoon curry powder
2 teaspoons soy sauce
1/2 lb chicken breast, strips for stir-frying
1 tablespoon oil
1 (1 lb) package green giant create a meal frozen stir-fry szechuan meal starter frozen mixed vegetables
2 teaspoons lime juice
1 teaspoon peanut butter
3/4 cup alfredo sauce
3 tablespoons coconut
3 green onions, sliced
1 lime, cut into wedges

Preparation

Cook pasta in large saucepan as directed on package.
Drain; return to saucepan and cover to keep warm.
Meanwhile, in medium bowl, combine curry powder and soy sauce.
Add chicken strips; toss to coat.
Heat oil in large skillet or wok over medium-high heat until hot.
Add chicken; cook and stir 4 to 5 minutes or until no longer pink in center.
Add frozen sauce and vegetables from meal starter.
Bring to a boil.
Reduce heat; cover and cook 6 to 9 minutes or until vegetables are crisp-tender, stirring frequently.
Stir in lime juice and peanut butter.
Add Alfredo sauce to cooked pasta; toss to coat.
Spoon vegetable mixture over pasta mixture; stir well.
Spoon onto individual serving plates.
Sprinkle coconut, onions, and peanuts from packet over each serving.
Garnish each with lime wedge.